Saturday, 1 January 2011
I really must engage brain before cooking. I watched a programme on TV last night about an Edwardian Farm set in Devon. They were making Devonshire Scones filled with clotted cream and strawberry jam. Of course I really wanted to make them - well who couldn't resist them? I found what I thought was the recipe and made the most amazing scones. However I didn't have any clotted cream, but what the heck they tasted just great spread with butter and home-made strawberry jam.
The recipe I used was for Deveonshire Splits. I will have to find the recipe I intended to make, which are called Cut Rounds.
Devonshire Splits makes 8
450g plain flour
14g dried easy-bake yeast ( sachets)
2tsp caster sugar
1. Sift the flour,salt and sugar into large mixing bowl.
2. Add the yeast - mix well
3. Heat the butter and milk in a small pan, then leave to cool (finger hot)
4. Pour the milk into the flour and gather together until you have a sticky mixture
5. Using one hand knead the dough (no flour necessary). It will be very sticky to
start with, but perserve and eventually you will have a dough.
6. Using two hands knead the dough for approx 5 mins until smooth and elastic.
7. Place the dough back into the mixing bowl, cover with cling-film and leave
to double in size - approx 1 hour
8. Turn the dough out onto a lightly floured table. Cut into 8 portions and knead
each one until smooth. Place on a floured baking tray and leave covered with a
tea towel for approx 15 mins. Pre-heat the oven to Gas 6/200C
9. Bake the scones for 15-18 mins until well risen, golden brown and sound hollow
when the bottom is tapped.
Serve split in half and filled with clotted cream and strawberry jam. What could be better than a warm smell of baking on the first day of the year? I suppose sitting eating them with a pot of English tea.